Most people reject the dark green avocado skin, but the FDA said it was still necessary to wash the fruit before eating. The findings of the 2014-2016 study reveal why. ( Steve Buysin | Pixabay )
Health authorities are urging the public to wash the avocados before eating them. The skin of the fruit may contain bacteria that can cause serious illness.
Bacteria that cause disease in avocados skin
U. S. The Food and Drug Administration revealed that the skin of the fruit may contain traces of pathogenic bacteria Listeria monocytogenes.
In the 2014-2016 study, which tested more than 1,000 imported and domestic skin avocados, researchers found Listeria monocytogenes on the skin of about one in every five avocados. Of the 361 samples of domestic and imported skin avocado, 64, or 17.73 percent, were positive.
The study also tested for salmonella and listeria in 1,615 avocados. Less than 1 percent is positive for any bacteria.
Listeria monocytogenes and listeriosis
Listeria monocytogenes causes listeriosis, a bacterial infection that affects 1,600 and kills approximately 260 Americans annually.
For most people, the infection does not pose a major threat, even if it causes disease, but it can be serious and life-threatening to some individuals. Pregnant women, babies, elderly people and those with weak immune systems are the ones most vulnerable to serious infection.
Symptoms of listeriosis include high fever, nausea, abdominal pain, severe headache, stiffness and diarrhea.
Why wash the peel of avocado fruits
The FDA says people should thoroughly wash the avocado bark, although no one will eat it, because the dirt and bacteria present in the dark green avocado skin can skip the knife and contaminate the fleshy fleshy part of the fruit. Clean the bark and dry the fruit with a clean paper towel before resetting it and may reduce the risk of illness.
However, the FDA says that the way people eat avocados, such as pulling out the inner part of the fruit, before eating it and consuming it very soon after the opening of the fruit, actually helps reduce the risk of contracting the disease with food.
"These practices usually limit the amount of pathogen if it is present, on which consumers can be exposed," the FDA said.
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